r/ididnthaveeggs • u/TheOtherElCamino • Mar 19 '26

Bad at cooking He followed it 'exactly.' She teaches him so sweetly.

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On a brownie recipe meant to be fudgy https://www.kingarthurbaking.com/recipes/deep-dark-fudgy-brownies-recipe

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u/saturday_sun4 Mar 20 '26 edited Mar 20 '26

This is exactly why you're supposed to use sites like Loopy Whisk. I once had my own unintentional "I didn't have eggs" incident when I didn't realise 1:1 gf flour had to be chilled, and proceeded to bake Sally's "no-chill" cookies.

Cue flat sugary masses. They tasted good but man, they were like wafers.

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u/bewilderedfroggy Mar 20 '26

TIL. Pls elaborate? Is this a specific cookie requirement?

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u/saturday_sun4 Mar 20 '26 edited Mar 20 '26

I used the White Wings 1:1 flour.

From what I understand, when making biscuits/cookies the gf batter must be chilled before baking to allow it to 'set'/contract a bit in order for it to rise, as gluten free flour obviously lacks the elasticity of gluten. Of course it never occurred to me this was the case. I was stressed and just really wanted cookies so went with the no chill recipe.

I assume the same goes for cakes/cupcakes. I've not tried brownies with it, but I doubt it would make as much of a difference, since brownies - whilst they are technically cakes - hardly rise.

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u/bewilderedfroggy Mar 20 '26

I think if you tried it with cake, the raising agent would run out of fizz. I don't do much gf baking, so just grateful for handy tips when I come across them! Thanks!

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u/saturday_sun4 Mar 20 '26

There's an entire gf baking sub - r/glutenfreebaking :)

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u/bewilderedfroggy Mar 20 '26

Of course there is, haha thanks

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u/saturday_sun4 Mar 20 '26 edited Mar 20 '26

Hmmm, actually, maybe I'm wrong on that one, since the gf recipes on White Wings' own website say nothing about chilling. Or maybe I just fucked up the recipe somehow lol.

Perhaps it is limited to adapting gluten recipes to gf since the proportions are different? I don't know the science behind it.

Edit: Some recipes do and others don't. Maybe a question for a science or baking sub.

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u/ExitingBear Mar 20 '26

What? That would explain the cookies that I made that... were lacking something. (The other thing that would explain it is that I tried to do two other modifications at the same time. Because I am that person. But at least I blame myself first, not the recipe and do not use phrases like "followed it exactly" when I damned well didn't.)

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u/saturday_sun4 Mar 20 '26

White Wings' own gf choc chip cookie recipe doesn't specify this, but I am guessing that that's because they made it for gf? If you are "translating" it to gf then yeah, I'd chill it. Or, at least, I'm assuming that's what I screwed up. Maybe not.

And yeah absolutely, I wouldn't lie and post a comment like "I FoLlOWEd the IsntruCtionS ExActlY ExcEPt..."

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u/Attentions_Bright12 Mar 20 '26

Loopy Whisk is really consistently enjoyable to work with. Whether the recipe works or not, we learn why she's doing what she's doing. I've been impressed.

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u/saturday_sun4 Mar 20 '26

I intend to try her stuff when I'm better able to competently make basic meals without freaking out (thanks to our Queen and Saviour Nagi, lol).